- 3 pounds pork roast or pork butt
- 8 tablespoons achiote recado paste (available at Mexican grocery store)
- 1 teaspoon white wine vinegar
- 1 sour orange, juiced
- 2 cloves garlic, minced
- 1 pinch dried Mexican oregano
- 2 large banana leaves
- Salt and freshly ground pepper
- Serving suggestions: pickled red onions, warm corn tortillas and salsa
Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
In a mixing bowl, combine the achiote paste, vinegar, orange juice, garlic and oregano. Mix well.
Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
Reduce the heat to 275 degrees F and roast for 6 hours.
Serve with pickled red onions, warm corn tortillas and salsa.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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